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Creamy Winter Vanilla Bean Chia Pudding


For the pudding:
  • 1 1/2 cups milk (I like to use coconut milk)
  • 3/4 cups plain greek yogurt
  • 1/3 cup chia seeds
  • 1 tablespoon honey
  • 2 teaspoons vanilla bean powder
  • 1 pinch of salt
  • 1 blood orange, segmented and chopped
  • 1 cara cara orange, segmented and chopped
  • 2 ounces dark chocolate, chopped
  • 1/3 cup toasted almonds
For the blood orange syrup:
  • 1/2 cup blood orange juice
  • 3/4 cup sugar


In a large bowl, whisk together the milk, yogurt, chia seeds, honey, vanilla bean powder and salt until combined. Cover the bowl with plastic wrap and place it in the fridge to chill and thicken, for about 2 hours or even overnight.

When you're ready to eat the pudding, spoon it into 4 or 6 glasses or jars of your choice.

I like to top mine with a touch of coconut milk, then a drizzle of the blood orange syrup. Add on some orange segments, chopped dark chocolate and toasted almonds. Eat up!

To make the blood orange syrup, place the orange juice and sugar in a saucepan over medium heat. Whisk constantly and bring it to a bubble. Let cool for 1 to 2 minutes, then turn off the heat and let it sit until it cools. Store in the fridge for a few days in a sealed jar.

Adapted from How Sweet It Is

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